mixed pickles

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean and wash the celery and cut it into pieces of about 5 cm length. Clean, wash and cut the cauliflower into florets. Peel, wash and cut carrots into large pieces. Wash and cut the cucumber into thick sticks. Peel and wash horseradish and peel thin strips with a Julienne knife.

2. 2

   Immediately add to 1/8 litre water with 1 tablespoon of vinegar. Cook celery, cauliflower and carrots in 3/4 litre boiling salted water for about 10 minutes. Steam cucumber in a little salted water for about 5 minutes. Cook horseradish in vinegar water for about 10 minutes. Drain vegetables and horseradish, collecting the water. Layer vegetables and horseradish in preserving jars. Boil up the rest of the vinegar, 1/2 litre of vegetable water, rock candy, bay leaves and 2 teaspoons of salt and pour over the vegetables. Let cool and close the jars. Boil down in the preserving pot for 30 minutes at 80°C.

3. 3

   Drain vegetables and horseradish, collecting the water. Layer vegetables and horseradish in preserving jars. Boil up the rest of the vinegar, 1/2 litre of vegetable water, rock candy, bay leaves and 2 teaspoons of salt and pour over the vegetables. Let cool and close the jars. Boil down in the preserving pot for 30 minutes at 80°C. Makes about 4 glasses of 1/2 litre each

4. 4

   Vessel: Goebel